Can do it all. And modest to boot.

Save gourmet cooking…start with Gourmet

Posted: October 6th, 2009 | Author: alyssa | Filed under: Uncategorized | Tags: | 1 Comment »

When my cohort, the improviser, told me that Conde Nast was planning on shutting down Gourmet, I was not particularly pleased.  However the more I’ve been thinking about it (and 6 hours on planes and in airports today let to a lot of ‘think time’)  the less angry I get and the more disappointed and frustrated I get.  I know, I know…’ in these economic times’…blah blah blah blah.  But this isn’t just an economic decision, this has been a long time coming and I am pissed about it.  These days, when everyone has to eat nothing but whole grain, high protein, sugar free and high fiber, I think that most people have forgotten how AMAZING food can be.  I know it might mean an extra hour or two at the gym, or (god forbid!!)  a pair of jeans above a size 8, but it is totally worth it to me to use whole milk instead of skim (and don’t even get me started on soy milk) or sugar instead of Splenda in a recipe.  Gourmet magazine is one of the few places I have been able to turn to get recipes that truly fit into the category of GOURMET.  These are recipes that I am more than willing to spend a little extra on ingredients to feed someone a meal that makes them close their eyes and make that happy food noise, that we all make, whether we admit it or not.

Now, don’t get me wrong…these are not everyday recipes by any means, but I think thats what makes them so important and special to me.  Whenever I have a special occasion, a holiday, or just feel like being impressive ;) , I always turn to my saved issues of Gourmet and flip through all the dozens of turned down pages to decide which one to try this time.  And while I love my Cooking Light and Food Network.com, my culinary life will not be the same without Gourmet.  In my mind this isn’t just the end of a magazine.  In a world where we put soy crap in EVERYTHING, and even damn Lucky Charms are whole grain, taste is always the first thing that is sacrificed.  The number of gourmet lovers seems to be decreasing precipitously,  and the loss of this magazine will only further that trend.

A message to Conde Nast: Killing Gourmet, means killing a love of food in future generations….don’t let it happen just to better your bottom line.

TT


One Comment on “Save gourmet cooking…start with Gourmet”

  1. 1 Johanna said at 11:40 am on October 7th, 2009:

    I think that’s the one thing all the people arguing that Gourmet was no longer relevant are missing — Aspirational recipes are ALWAYS relevant! People ALWAYS want to try harder, do a little bit more, and a recipe for sweet potato gnocchi with sage butter? Perfection! Why does “relevant” have to mean “trendy”? Why can’t it mean “Something people turn to as a resource for important events”??

    I’ll probably buy 2 November 09 issues – one to use, one to keep clean.


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